PRELIMINARY PREPARATIONS

Pickled ripe cucumber rings prepared in the fall or
purchased in bottles, or other sweet pickle or olives
ConsommÉ ready to reheat
Sweetbreads cooked
Cucumber sliced into ice water, and lettuce washed
Dry ingredients for cream muffins mixed
Apricots cooked in syrup and nut brittle made
Ginger puffs made and frosted
If tea is to be served iced, it may be prepared

MARKET ORDER

1 pair sweetbreads
½ pound bacon
½ pint cream
1 pint milk
½ pound butter
6 eggs
1 head lettuce
1 cucumber
3 ounces nut meats
1 quart can tomatoes
1 pint chicken stock or
2 chicken bouillon cubes
1 can apricots
1 loaf bread
Pickles or olives
½ cup pearl tapioca
½ pint mayonnaise dressing
1 cream cheese
½ pound confectioners' sugar
1 ounce tea
2 lemons

TOMATO CONSOMMÉ WITH PEARLS

Soak
½ cup pearl tapioca over night in
1 quart cold water. Cook in same water until tender and clear.

Drain liquor from
1 quart can tomatoes, add
1 teaspoon salt
1 teaspoon paprika
1 pint chicken stock or 2 chicken bouillon cubes dissolved in 1 pint water.

Wash
2 eggs, slightly beat the whites and add whites and shells to the soup.

Stir until soup boils, boil 2 minutes, remove from heat and let stand 20 minutes. Strain through double cheesecloth, add tapioca drained from water and rinsed. Reheat and serve in bouillon cups. A bit of

Red coloring may be added to intensify the color.

CREAM MUFFINS

Sift together
2 cups pastry flour
1 tablespoon baking powder
2 teaspoons sugar and
½ teaspoon salt.

With fingers rub in
¼ cup butter or margarine, add
2 eggs well beaten and
7/8 cup thin cream.

Mix thoroughly, pour into greased muffin pans or small fancy shaped tins and bake 12 minutes at 400 degrees F., and 5 minutes at 450 degrees F. Makes 16 small muffins.

CLUB SANDWICH WITH SWEETBREADS

When brought from market soak
1 pair sweetbreads 1 hour in
Water with
1 tablespoon vinegar.

Parboil 20 minutes in
1 cup milk.

Cool in cold water, drain and cut in slices. On serving plate for each person place
1 slice toast spread to the edges with
Butter worked until creamy.

Cut in two diagonally and cover with 1 or 2 washed and dried
Lettuce leaves, and with
Mayonnaise dressing.

On lettuce place a layer of
Sweetbread slices, cover with
Slices of cucumber which have been dipped in
Mayonnaise dressing and with
2 slices bacon free from rind, cooked until crisp.

Cover with
1 slice buttered toast, cut in two diagonally. Place a
Small lettuce leaf on the toast and fill with
Mayonnaise dressing. Sprinkle with
Paprika.

Place on side of plate
Sweet pickled cucumber rings or
Olives, plain or stuffed.

CLUB SANDWICH

PICKLED RIPE CUCUMBER RINGS

Pare rind from
2 quarts ripe cucumbers, cut in slices crosswise, and then stamp out centers, making rings.

Cover with
Cold water, add
1 teaspoon soda and let stand over night.

Next morning drain, cover with cold water in which
2 tablespoons alum have been dissolved and boil 10 minutes.

Strain, cover again with cold water, add
1 tablespoon ginger, boil 15 minutes. Drain, measure water and discard.

Measure as much vinegar as there was water and to each quart vinegar add
3 pounds granulated sugar
¼ cup whole cloves and
¼ cup stick cinnamon. Add fruit and boil until clear.

Watermelon rind, cut in strips, may be used instead of cucumber.

APRICOTS WITH CREAM AND NUT BRITTLE

Drain
1 can apricots, cook syrup 10 minutes, add fruit and cook 3 to 5 minutes, or until tender.

Cool and pour into serving dish. Sprinkle with one-half the nut brittle.

Beat
½ cup cream until stiff, add slowly
¼ cup sugar
½ teaspoon vanilla
Few grains salt and half remaining brittle.

Pile cream on the apricots, sprinkle with remaining brittle and serve as cold as possible. Other canned fruit or orange sections may be used instead of apricots.

NUT BRITTLE

Put
½ cup sugar and
½ cup water in saucepan and boil quickly until syrup is a golden brown.

Remove from fire, add
cup chopped nut meats and turn into lightly greased pan.

Cool and pound until broken into very small pieces.

GINGER PUFFS

Beat
1 egg until light, add
½ cup sugar
½ cup molasses and
¼ cup shortening melted in
½ cup warm water.

Add
2 cups pastry flour sifted with
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon soda and
½ teaspoon salt.

Combine mixtures and bake in small greased tins for 12 to 15 minutes at 400 degrees F. Frost if desired with

Cheese Frosting.

CHEESE FROSTING

With wooden spoon work
1 cream cheese until creamy and add gradually
1 ½ cups confectioners' sugar. Beat
½ egg white until stiff and gradually beat in the cheese mixture.

This frosting may be put on cookies or cake by forcing through a pastry bag and fine tube or paper cone, making lines or other decorations. It may be colored if desired.

SPICED SYRUP FOR TEA

Put in small saucepan
1 cup water and
½ cup sugar.

Heat to boiling point and when sugar is dissolved add
1 tablespoon whole cloves, crushed and a
2 inch piece stick cinnamon broken in pieces, tied together very loosely in a piece of cheesecloth.

Boil gently to 215 degrees F. or to a thin syrup. When cool add juice of
2 lemons. Serve in small bowl, using
1 tablespoon syrup in each cup of tea.